Overnight Sourdough Bread Recipe (Perfect for Beginners)
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Learn how to make delicious overnight sourdough bread at home with a step-by-step video that’s perfect for the beginner and that your family will love.
Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and video will have you creating an amazing loaf of bread at home in no time.
This Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker compared to other sourdough bread recipes from starters.
This 500g homemade sourdough recipe has a tender crumb with a slightly sour flavor surrounded by a beautiful crisp crust that has that pull you want in artisan bread.
Sourdough Bread had been on this list for 3 years! I let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon. How can Bread and water be intimidating? Right?
Participating in an online monthly bread challenge finally pushed me into trying sourdough, and the rest is history.
I was fortunate enough to receive some dried starter from a wonderful woman named Selma. Selma passed away a few years ago but her blog “Selma’s Table” still remains and I consult it often. This is a recipe that I got from her blog.
She named her starter “Twinkle” and encouraged everyone to name theirs too. My starter’s name is “Phoenix” because she rose from dust. She has amazing vigor. I’m not always vigilant about keeping her fed but she doesn’t hold it against me and rises to the occasion every time.
I’ve included photos of my 1st loaf and a recent one at the end of this post. I’m proud of both and hope you’ll try this basic sourdough bread recipe too.
Hello, Julie. Just wanted to say thank you for sharing your overnight sourdough recipe as it really works well for me, a lot of people have shared their methods and this one is simply the best one I have come across so far. So thank you again!”
Kris T
What is Sourdough Bread
Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker’s yeast and keeps better than other bread due to the lactic acid produced by the lactobacilli. Wikipedia
What is different about sourdough bread?
The difference is in how they are made. Regular bread is made using store-bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a “starter“. This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water.
Make your own starter!
If you have questions on making or using a Bread Starter, read “How To Make Your Own Bread Starter (and how to maintain it).”
Health Benefits of Sourdough bread
The fermentation that occurs from using a starter has been shown to lower blood sugar, be easier to digest and can even be tolerated by gluten resistant individuals.
However, that’s not to say it is gluten-free. Sourdough bread contains higher levels of folate and antioxidants than other bread. Healthline is a very thorough reference regarding the health benefits of sourdough.
Ingredient Tips:
- Bubbly starter – I recommend feeding your starter and letting it sit out at room temperature 4 to 6 hours or until it increases in volume by about 30% and passes the float test.
- If your dough is runny it can be because your starter was actually starving when you used it.
- Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf.
- If you substitute they will both be delicious and the texture will be the same but you may find the loaf made with AP flour balloons out more or doesn’t rise as high.
- Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can use it to bake with. Other experts say the chlorine can inhibit yeast activity.
- Mineral content (hardness) can reduce extensibility (elasticity and ability to stretch) of the dough.
- Salt – I use fine sea salt. It is easier to incorporate and dissolve than coarser salt.
The above pictures from top left to bottom right.
- The freshly fed starter is thick.
- The Bubbly starter is ready. when bubbly and passes the float test.
- 1st quick knead just to combine ingredients (about 1 minute). The dough is thick and heavy.
- 2nd quick knead after a 30-minute rest. The dough is softer and smoother.
- Dough after 8 hours is full of air bubbles.
- Dough after final delicate knead is smooth and silky.
Absolutely! We love adding dried fruit such as apricots or cranberries, chopped nuts, cheese, olives, or herbs such as rosemary or thyme.
We recommend that you start by adding no more than 20%. So for this 500-gram loaf that would be
500 x 20% = 100 grams. You shouldn’t have to adjust your baking time.
Be careful that you don’t add a lot of moisture. Semi-hard cheeses such as cheddar shredded or diced into smaller pieces work well. Drain fresh fruit or olives of excess juice.
Recipes using a bread starter
- Multi-Grain Wheat Bread Recipe
- Spelt Sourdough Bread
- Sourdough Sandwich Bread using Bread Starter
- Multi-Grain Wheat Bread
- 750gr All-Purpose Flour Sourdough.
Pro tips for Overnight Sourdough Bread
Resting times
Don’t let bread rule your life! Here are some resting times that may help you to bake according to your schedule
- Counter rise – Written as is, this recipe has a counter rise of 3 to 8 hours. I’ve shaped it and let it rest in a banneton or you can carefully shape it just before baking it. The rise time is variable. If you have a warm kitchen it may be ready sooner. Press your thumb into the dough and if it bounces back slowly it’s ready to bake. If it bounces back quickly, it needs a little more time to rise. If it stays dented, it’s probably over-proofed.
- Refrigerator proofing – If you don’t choose to bake your bread at the 3 to 8 hour counter proof, we recommend a 90 minute to 4 hour counter proof. Shape the dough and place it seam-side up into a banneton basket or a bowl lined with a kitchen towel that’s dusted with flour. We like dusting ours with a 50/50 mix of wheat flour and rice flour. We’ve actually left our bread in the refrigerator for up to 18 hours with no problems.
- When you’re ready to bake, remove the shaped dough from the refrigerator and let it sit on the counter while your oven preheats. Place it in the dutch oven, score it, and bake as usual.
If you do the full counter proof and then refrigerate the dough it will be over-proofed. For that reason, try a much shorter counter rise and then refrigerate it.
More helpful tips
- Feed your starter earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all its energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold Dutch oven but I like the color and oven rise I get from preheating my lidded pot.
- To properly bake the bread we rely on an instant-read thermometer. The bread is finished baking when it reaches an internal temperature of 205ºF to 210ºF.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
- Each time you bake, we keep a notebook and write down anything we do differently such as resting time, baking time, or adding additional ingredients. It’s so difficult to remember what worked the best unless we can look back and see what we were happy about or wanted to do differently the next time. This will also help you to determine what resting times work for you.
YOU MAY NEED
The following are affiliate links. Hostess At Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. You can read my full disclosure.
6 Quart Enameled Cast Iron Dutch Oven. – I love this Dutch oven. I have three that are triple the price of this one and it’s my favorite. It bakes my bread perfectly and makes a mean ragu recipe.
Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches – I started out with a lesser quality lame and while this one isn’t expensive it’s definitely better quality and has made a prettier slash in my dough. You can also use a sharp knife.
Instant-read Thermometers aren’t just for meat! I use them to know when my bread is baked. I bake until I get an internal temperature of 205º F to 210º F or anywhere in between.
I have two books (out of several) that I’ve learned so much from. I recommend them exclusively to help in your bread experience. They are easy to read and will help you get that beautiful loaf on the table!
This is a 500gr loaf of bread which isn’t large. Baking bread is all about percentages. If you want a larger loaf, you can adjust the “Servings” in the recipe card and it will calculate your ingredients. (Thank you, Daniel, for this question!)
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Conversions are listed below the recipe card
Overnight Sourdough Bread Recipe
Ingredients
- 150 g bubbly starter
- 285 g *purified water or filtered water at room temperature
- 500 g bread flour organic
- 9 g sea salt fine
Instructions
- Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight, 6 to 8 hours. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 475 °F (240/250C) (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel Dutch oven or aluminum roaster. You can also put the dough into a cold pot.
- Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don’t punch it down. You want to keep as many of those bubbles as you can.
- Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
- Cover with some oiled plastic wrap loosely. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
- Remove the plastic wrap and slash with a sharp knife or lame.
- Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
- Reduce the heat to 425 °F 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes or until the internal temperature reaches 205 °F ri 212 °F when tested with an instant-read thermometer.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
- If you want to mix bread earlier in the day. After rising for 90 minutes or up to 4 hours at room temperature, shape and set the covered dough in the refrigerator to bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all its energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Conversions for Overnight Sourdough Bread recipe
We realize that many of you aren’t comfortable using a scale. The closest conversions are the following.
- 4 cups flour
- 1 1/4 cup water
- 2/3 cup starter
- 1 1/2 tsp salt
A disclaimer is that I’ve never made this recipe without weighing the ingredients so I can’t guarantee or possibly troubleshoot any problems you may have with the recipe.
If you like this recipe you may enjoy these too
- Homemade Crusty Bread recipe
- 6 Ingredient Simple Classic Italian Bread Recipe
- Soft Buttermilk Sandwich Bread
- Simple Ciabatta Bread Recipe – Made 2 Ways!
- Spiced Apple Star Bread
This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia! Please visit all three of these blogs for amazing bread information!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
I’ve fussed with many sourdough bread recipes and this is the best, hands down! I live in a high altitude, hard water area. With a couple of adjustments, this recipe produces a beautiful, nicely textured loaf.
The best thing for me is how easy it is. for a busy person. I am not having to watch a clock for stretching the dough. I can prepare it in the evening, let is raise overnight and proceed with the final knead and baking early in the morning and then be on my way!
Thank you!
Thank you so much, Joy (apt name)! I’m so glad that it works for you and we have had high-altitude comments. I appreciate you letting us know that it works for you.
I love this recipe and I use it regularly. My white loaves always turn out really well, but my wholemeal can be a bit dense. Any ideas what I can do to combat this?
I’d like to try adding extras into it – I folded in some cheddar cheese before baking the other week and it was lovely but I’d like to be a bit more adventurous. When is the best time to add any extras, such as garlic or fruit?
Hi Suzi! It’s all about the protein in the combination of flour. Whole grains can be dense and low in gluten. We have recipes for Spelt sourdough https://hostessatheart.com/spelt-sourdough-bread/ which you can switch out the spelt for your wholegrain flour. As you can see, it’s not 100% wholegrain. We also have a whole grain sourdough that you could do the same thing. https://hostessatheart.com/multigrain-wheat-bread/. For add-ins, my rule of thumb is not to go over 20%. So, on a 500gr bread or 100gr. Definitely go with your instincts on this depending on what you’re adding in. I hope this helps! Thank you for your support and happy bread baking! ~ Julie
This is probably a silly question, but I finally got my starter to look fluffy and ready to go (which was very exciting–I’ve been trying for a long time!). I weighed out all of the ingredients, not even THINKING I didn’t have enough starter. The recipe called for 150 g and I had 130. And then also, I am now out of starter! If you know ahead of time that you do not have enough starter for a recipe, how do you increase your amount? Just not discard? If so, how do I know how much water and flour to feed?
Hi Lisa! That is such a great question. It’s best to feed your starter early in the day before you plan on using it and then the evening before you bake build the starter for the recipe you’re going to use it for. I feed my starter with 100 grams of flour and 100 grams of water for maintenance. I’ll build it during the evening by taking a small amount of the existing starter and adding 200 grams of my flour mix and 200 grams of filtered water. Don’t ever use all of your starter my friend. Do you have even a tablespoon left or do you have to start over?
Use the container from the starter you just used up. It might take a bit of time to get your starter back on track but if you have a little left in the crock you will still have some of that bacteria in the remanants left in the crock. I also save my discard and keep in the fridge as a back up and have used it when my starter went bad
Great tips mk! I totally agree.
Another great recipe from you! I have made the spelt with rosemary several times now, and this is the easiest recipe for a sourdough loaf so far! Why was I messing around with all the stretch and folds every half hour etc? Also, it rising overnight keeps me from messing with it or trying to bake too soon. Thanks!
Thank you so much, Mary! This recipe has made a lot of bread bakers into sourdough bakers. I appreciate your comment!
Best and easiest sourdough recipe I’ve ever used. Has anyone adapted it for a fruit loaf?
What kind of fruit do you want to use Danelle? You can add up to 20% but make sure it doesn’t have a lot of moisture.
I absolutely love this recipe I have commented before but now I’m wondering I’m getting a bit adventurous and I want to try other recipes can I keep to your standard recipe method and just use ingredients list from other sourdough recipes? The recipe method is easy and takes really no time ! ( accept the long bulk fermentation) hence I really want guidance on staying true to the basic ingredients and method while exploring other flavours. Kind regards Sue Baxter
Thank you, Sue! You can absolutely use this process with other ingredients. The biggest thing is the percentages so if they’ve already worked out in another recipe, it should work just fine.
Thank you for the recipe! I am new to sourdough baking – I have made only a few loaves! I liked the simplicity of your recipe and that it uses 100% bread flour.
My loaf did not rise properly – and was a little spongy / wet texture. I’m assuming this might be an issue with my starter? It had increased about 40% in volume for 6 hours before I began making the bread. Any advice appreciated! 🙂
Sounds like you’re doing everything right. Did your starter pass the float test? Maybe it was a little weak? Make sure it’s fed passes the float test before mixing.
Nutrition question here!
On the nutrition information, is it for 1 slice?
Yes, 1 slice if the loaf is cut into 18 pieces.
I LOVE this recipe. So simple. Never fails. I can make without the recipe as I make so often.
I found the pin below re: making cinnamon buns and I made starting with this bread recipe! So good. Not as fluffy as I was going for but so easy and yummy we will make again and maybe let rise a bit next time.
https://pin.it/6p4fmH0
Great tip, Christine! Thank you!
Sorry but how do i get the 150 g of bubbly starter!,
Have you made a starter Gail? If not, please take a look at this easy post to start your own. https://hostessatheart.com/bread-starter/. Let me know if you have any questions.
Hi Julie, I’ve been baking this recipe since April here in the UK and it has never failed me! We absolutely love the bread, so thank you for sharing. I have a quick question for you : if i want to increase the loaf size, do i need to increase the baking time too?
Many thanks,
Andy
We answered this by email but for other readers, our answer was an additional 5 minutes for a 750gr loaf. For a perfect loaf use an instant-read thermometer and bake to 212°F.
Hi! I am wondering, what do you think made the most difference for you between your first and most recent loaf? Was it the squelching? The stretching? How you formed it? Just curious if you have an answer 🙂
That’s an interesting question, Shelby. I adjusted the technique some after the first time I put it together. That, and I think a lot of it is just experience and confidence. You get to know the texture of what you want and don’t worry so much about killing it LOL. Thank you for stopping by!
Hi! I’ve enjoyed this recipe for several months now, thank you! Have you tried folding in other things into the bread like cheddar cheese or garlic? Do you have a recommendation on how to do that? I haven’t tried it. Thank you!
Hi Julie! Thank you! You can definitely add other ingredients. I usually start with 20% or 100 grams with this recipe.
I’ve made this a few time and it always comes out great. I make mine about a quarter bigger. So about a 750 gram loaf. Always good!!
Thank you so much! We make this recipe quite a bit and our bread community will appreciate knowing you have good luck making a larger loaf!
This is my favorite recipe so far, it is very high yield for the time/effort. The bread is soft and aromatic and delicious as is. However I was wondering if you have suggestions on how to get a more airy/open crumb? Is it related to hydration? Or the starter (I usually feed my starter once the day before I make this, and it passes the float test)? Resting time?
The airy crumb you are seeking is coming soon! The airy crumb is developed through a series of stretch and folds over a period of time. This loaf has minimal handling so it’s not developed. I hope this helps Emily and thank you for stopping by.
Do I have to use parchment paper or can I just put it in there?
Does this just make 1 loaf?
You don’t have to use parchment paper Liane. I use it because it’s easier to get in and out of the pot but you’ll be fine without it.
So my first try making this yesterday was a total gummy failure. Take 2 is doing s lot better but when I try to create surface tension in the shaping before final 30 minute rest, it went great until I left it to rest where it has now sagged down and I can see where bubbles have popped on the surface. Any tips? About to bake it so we’ll see how that goes.
I’m so sorry Ayla. It sounds like your bread was very over proofed before you tried to finish shaping it. How long did it rise before your 30 minute proof? If it was at room temperature and in a warm environment, It could take anywhere for 6 for 8 hours. What I recommend you do if you have the time is to let it rest 4 hours and then shape it. Put it in the fridge covered overnight and bake it the next day when you have time without a final shaping of course. I let mine come to room temp while my oven preheats and have never had an issue. Try this my friend and let me know how it goes for you.
Yeah it rose for 8 hours lol I think it was at the high point for at least an hour when I put it in the fridge. Now I know! Thank you for your response. I will try again soon ☺️ It had already been baked when I read your response.
Hey, Recently a friend gave me 100g starter, fed it for 2 weeks while I researched tips, recipies. I started with your Overnight Sourdough, I liked the simplicity of it. 1st attempt wasn’t bad, 2nd attempt was perfection! ( let rise 4-6 hrs room temp. refriderated and baked next evening) I have since played around with the recipie, interchanged 100g bread flour for wholewheat, ( 100g ww +400g bf = 500g flour) have added raisins + walnuts, gonna try olives and walnuts. Have also baked your Multigrain Wheat, (another favorite) Baking bread has become a weekend ritual. I think I have become a fan of “Hostess At Heart”
Kim, I’m definitely a fan of yours! That bread sounds amazing and I’m glad you gave us your percentages! Our bread community loves trying new things and your combinations are delicious!
This is the BEST recipe EVER! Its so easy and it never fails me! super bubbly and airy inside and crusty outside. I’m just in love!
Thank you, Jessica! I’m so glad it works for you.
I love this recipe. I use 150-200 grams of whole wheat flour combined with the bread flour to make 500 grams, add extra water and 2 Tbsp of olive oil. Comes out great everytime!
Thank you, Cynthia! I love the silkiness that a little oil can add.
How much extra water ? I want to try this!
Extra water? I’m not sure what you’re asking, Christine. I do hope you will try this recipe. It’s been very successful among our bread community.
Sorry I thought my reply would be to the original comment
“I love this recipe. I use 150-200 grams of whole wheat flour combined with the bread flour to make 500 grams, add extra water and 2 Tbsp of olive oil. Comes out great everytime!” I’ll post above maybe?
Approx how much extra water do you add? I’d like to try this tip!
This turned out absolutely wonderful. My starter is a slow feeder, so I fed mine Friday night and did the next few steps early in the morning so that it had all day to rest and rise. I did the baking process while we ate dinner and it was perfect for breakfast the next day. I could not believe how high the loaf was when I took the lid off of the pot! By far the best recipe that I have used yet. Thank you!
Wow, Joan, it sounds like you’re definitely the bread whisperer! I love that you let the bread determine when it was ready versus the clock. That’s so important with baking bread. Thank you so much for sharing your comment!
Oh my goodness! I rarely comment, but this recipe is almost too good to be true! I have been making sourdough for a couple of years, and the process can be long and tedious, and after lots of effort, not always successful. Still, I LOVE sourdough, so I keep at it! 🙂 My niece shared this recipe with me and it is absolutely amazing – so quick and easy! I wish I could post a photo – my very first loaf using your recipe turned out PERFECT! And, it’s my prettiest loaf yet, with the perfect “ear”. I can’t wait to try using different flour combinations. Thank you so very much!
Jeri, you sure made my day! I’m so glad that this recipe has worked well for you! I have several breads that I make and this one is one of my favorites! Thank you for taking the time to share your successful results!
I love this recipe! I’m a complete novice at bread making, but every time I’ve made this loaf it’s come out wonderfully. I always have several large creases in the bottom though. Should I be pressing the folds together more? I worry about pressing the air out.
Thank you!
I get a crease now and again too. I agree that you don’t want to lose those bubbles! When you shape your bread, cup your hands around the round dough ball, and using the friction from your counter, drag it as you turn it to create tension. Be careful and try not to incorporate more flour to the inside of the dough as you’re shaping it because it will be harder to keep it tight. It’s just getting experience Lily and I’m so glad you’re baking bread.
This recipe is the best I’ve found until now! I finally managed to do a good sourdough! I did one with 400g bread flour + 100g spelt and another one with 450 bread flour+ 50 corn flour and they turned out great! 🙂
That’s awesome Filipa! I’m so happy that your bread is coming out well. I love bread success!
Is there a way to cook the bread in bread loaf pans? Could I put a pan underneath with water to create steam?
I’ve never made this bread in bread pans and usually do a free form loaf. Maybe one of our other readers have? For a loaf sourdough, we have a sourdough sandwich loaf you may enjoy? https://hostessatheart.com/sourdough-sandwich-bread/. If you try the overnight in a loaf pan, I would definitely put it in two loaf pans. Let us know how it goes!
I have done this bread in two loaf pans and it turns out perfectly! Thank you for this recipe!
That’s awesome, Katy! Thank you for sharing!
Thanks! I just set the two loaf pans next to each other and cover them with a cookie sheet for the 20 minutes. I even added a bit of olive oil to the bread before proofing and it turned out great!
That sounds amazing, Katy! Thanks for commenting!
I forgot to add that I take it out when the temperature reads 180-190 as our theory is it will continue to cook after being removed from the oven. The resulting crumb is moist and fluffy.
Hi Katy, I remove my bread from the pan right away but bake it to about 210. Thank you for sharing, there are so many options when it comes to baking our bread!
I put mine in a loaf pan in the Dutch oven a d it comes out beautifully! I have a bread pan that fits perfectly in to it (my hub isn’t so thrilled about round bread for some reason…)
Most hubbies would kill for homemade bread but my husband likes the oval loaves so he can cut it for sandwiches. Regardless, I’m so glad it’s coming out beautifully for you!
Hi. I was wondering if you would recommend using a proofing Banneton for this recipe?
If so, at which proofing stage would you use one?
Thanks!
I use a banneton with this recipe if I’m going to put it in the refrigerator overnight. Let it rise at room temperature for about 4 hours, shape it and put it in your banneton in the refrigerator until you’re ready to bake. If you don’t refrigerate it, the banneton isn’t necessary because you bake it not long after it’s shaped. Hope this helps!
If I shape the dough and put it in the banneton in the refrigerator, do I skip the last 30 minute proofing?
You will shape it in order to get it in your banneton and then refrigerate it. You are correct that you will skip the last 30 minute proof. Also, when I put this in a banneton, I’ll let it come to temperature in the banneton while the oven preheats. Hope this helps, Niki!
I am a little confused on the baking temps. We have a conventional oven that also does convection. Do I set the convection temp to 475/adjust down to 425? Our oven automatically adjusts so if I do this it convect cooks at 450/400. Is that correct?
Yes, Lia. I set my convection oven to 475. As I understand it, ovens are supposed to automatically adjust their temp according to the method you’re using, I’d set it to 475. Thanks for stopping by!
Hi there, thank you for sharing this beautiful recipe, I am from Thailand and loves to try your recipe. please accept my apology for my poor english, my home country is hot and humide all year 28-37 degree celcius, my room temperature is 30-35 degree celcius when I left the mixed dough in room temperture 6-8 hours my dough is over rised! so my sour dough bread is flate hahaha I tried many times untill my husband told me to stop because he is tired to try my bread…i need to keep up to learn or hiding my bread after baked from my husband untill its perfect..all the best, Cheers
Hi Sita! When dough is done it’s done. If you press your fingertip into it and it slowly bounces back it’s time to bake. This may be much less time than this loaf calls for. When you get this one down your husband will be sorry he asked you to stop lol! Thank you for stopping by! Hello Thailand!